Spinach Lasagna III

Fresh spinach and plenty of ricotta, Romano and mozzarella make this a cheesy and hearty dish. This lasagna can also be made without the spinach.

Ingredients

• 20 lasagna noodles


• 2 tablespoons olive oil


• 1 cup chopped fresh mushrooms


• 1 cup chopped onion


• 1 tablespoon minced garlic


• 2 cups fresh spinach


• 3 cups ricotta cheese


• 2/3 cup grated Romano cheese


• 1 teaspoon salt


• 1 teaspoon dried oregano


• 1 teaspoon dried basil leaves


• 1/2 teaspoon ground black pepper


• 1 egg


• 3 cups shredded mozzarella cheese


• 3 cups tomato pasta sauce


• 1 cup grated Parmesan cheese

Directions

1. Preheat oven to 350 degrees F (175 degrees C).


2. Bring a large pot of lightly salted water to a boil. Add lasagna noodles and cook for 8 to 10 minutes or until al dente; drain.


3. In a skillet over medium-high heat, cook mushrooms, onions, and garlic in olive oil until onions are tender. Drain excess liquid and cool. Boil spinach for 5 minutes. Drain, then squeeze out excess liquid. Chop spinach.


4. Combine ricotta cheese, Romano cheese, spinach, salt, oregano, basil, pepper, and egg in a bowl. Add cooled mushroom mixture. Beat with an electric mixer on low speed for 1 minute. Lay 5 lasagna noodles in bottom of a 9×13 inch baking dish. Spread one third of the cheese/spinach mixture over noodles. Sprinkle 1 cup mozzarella cheese and 1/3 cup Parmesan cheese on top. Spread 1 cup pasta sauce over cheese. Repeat layering 2 times.


5. Cover dish with aluminum foil and bake in a preheated oven for 1 hour. Cool 15 minutes before serving.

Spinach Lasagna III